Seafood Lasagna Galore

Lasagna is one of the most flexible Italian dishes.  Whether you add savory ground beef, all types of vegetables, or even like this delicious one I made with king crab, shrimp, scallops, and lobster.

Try to stop drooling, I’m only at the beginning…

When I was looking for a lasagna recipe to make I knew I wanted something different and creative.  When I came across this one on Confections of a Foodie Bride I just knew I had to make it, slightly modified,… and that’s what I did!

Although this recipe took a little while to prepare it was so worth it in the end.

Enjoy!

Cook the seafood:

Preheat the oven to 350 degrees. Form a large foil pouch around the king crab legs. Before sealing tightly, add 1/4 cup water. Heat 8-10 minutes in the oven. Remove from the oven, carefully open the pouch to vent the steam, and let cool a bit.

Crack the shells and place the meat in a medium bowl. Lightly shred any extremely large pieces but don’t over shred.

While the seafood is cooking boil the lasagna noodles until al dente.  Then set aside for later.

Rinse the shrimp and lobster.  Cook the shrimp and lobster in butter for 5- 10 minutes.

Heat the butter in a saute pan over medium-high heat. Pat scallops dry with a paper towel. Place in the pan and cook 5-6 minutes, stirring a couple of times.  Drain the scallops and place in the bowl with the crab meat.

Here is what all of the succulent seafood looks like combined together, don’t you just want to dive in!

I do just looking at it… YUMMY!

Make the white sauce:

Melt butter in sauce pan over medium high heat and add garlic. Cook until very fragrant but don’t let the garlic brown (about 3 minutes).

Whisk in the flour and cook 2-3 minutes, stirring constantly.

Add the milk 1 cup at a time, whisking until smooth and lump-free after each addition.

Cook an additional 4-6 minutes, stirring occasionally and taking care that the bottom does not scorch.

Remove from heat and whisk in salt and pepper to taste and 1/2 cup of Parmesan cheese.

Make the ricotta filling:

Prepare chopped spinach, I usually buy a package of frozen spinach and microwave by adding water and for 8-10 minutes.

First, mix in the  parmesan cheese into the chopped cooked spinach.

Then add the ricotta, egg, all of the mozzarella, salt, white pepper, and 1 cup white sauce in a bowl.

Mix thoroughly until well combined.

Assemble and bake:

Spread 1 cup of white sauce in the bottom of a 9×13 pan.

Arrange 4 lasagna noodles in the pan and spread half of the ricotta-spinach mixture over the noodles, covering completely.

Top with 1/2 cup white sauce.

Arrange 4 lasagna noodles in the pan and add all of the lobster-crab-shrimp-scallops, spreading to distribute evenly.

Sprinkle half of the remaining parmesan cheese over the seafood layer and top with 1/2 cup white sauce.

STOP DROOLING!!!!!!!

Arrange 4 lasagna noodles in the pan and spread the remaining ricotta-spinach mixture over the noodles.

Top with 1/2 cup white sauce.

Here is an attempt for a side view of what the lasagna looks like and all its layered glory.

I know pretty incredible!

Add the remaining 4 lasagna noodles, remaining white sauce, and sprinkle the remaining Parmesan cheese over the top.  Also do not forget to place pieces of butter on top, this well help the lasagna to bake with a golden tan… YUM!

Place in the oven and bake until bubbly and golden, about 55 minutes. Remove from the oven and let sit for 15 minutes before serving.

Look at that golden tan!

So Delicious, come to mama!!!!

La pièce de résistance…. Look at the beauty!

Don’t you just want to dive in.

But wait, this too can be yours just go and get all the ingredients that you need.

Invite a bunch of hungry belly people and one hour of your time and this too can be your pride and glory!

Enjoy!

Seafood Lasagna

(adapted from Confections of a Foodie Bride)

3 Alaskan King Crab legs

2-3 lobster tails

1 Tbsp butter

1/2 lb large scallops

1/2 lb shrimp, peeled, tails removed, and deveined

6 Tbsp butter

2 tsp chopped garlic

6 Tbsp flour

4 cups milk

8 oz Parmigiano-Reggiano cheese, grated and divided

Salt

Freshly ground white pepper

10 oz frozen spinach, thawed and squeezed of excess water

15 oz part-skim ricotta cheese

1 egg

8 oz grated Mozzarella cheese

1 box of lasagna noodles, cooked for 5 minutes and drained

Cook the seafood: Preheat the oven to 350. Form a large foil pouch around the king crab legs. Before sealing tightly, add 1/4 cup water. Heat 8-10 minutes in the oven. Remove from the oven, carefully open the pouch to vent the steam, and let cool a bit. Crack the shells and place the meat in a medium bowl. Lightly shred any extremely large pieces but don’t over shred.

Heat the butter in a saute pan over medium-high heat. Pat scallops dry with a paper towel. Place in the pan and cook 5-6 minutes, stirring a couple of times. Drain the scallops and place in the bowl with the crab meat.

Rinse the shrimp. Poach in a pot of simmering water until cooked through. Strain and place in the bowl with the crab meat and scallops. Add a pinch of salt, some white pepper, and toss to mix.

Make the white sauce: Melt butter in sauce pan over medium high heat and add garlic. Cook until very fragrant but don’t let the garlic brown (about 3 minutes). Whisk in the flour and cook 2-3 minutes, stirring constantly. Add the milk 1 cup at a time, whisking until smooth and lump-free after each addition. Cook an additional 4-6 minutes, stirring occasionally and taking care that the bottom does not scorch. Remove from heat and whisk in salt and pepper to taste and 1/2 cup of Parmesan cheese.

Make the ricotta filling: Mix spinach, 1/2 cup parmesan, ricotta, egg, all of the mozzarella, salt, white pepper, and 1 cup white sauce in a bowl until thoroughly combined.

Assemble and bake: Spread 1 cup of white sauce in the bottom of a 9×13 pan. Arrange 4 lasagna noodles in the pan and spread half of the ricotta-spinach mixture over the noodles, covering completely. Top with 1/2 cup white sauce.

Arrange 4 lasagna noodles in the pan and add all of the crab-shrimp-scallops, spreading to distribute evenly. Sprinkle half of the remaining parmesan cheese over the seafood layer and top with 1/2 cup white sauce.

Arrange 4 lasagna noodles in the pan and spread the remaining ricotta-spinach mixture over the noodles. Top with 1/2 cup white sauce.

Add the remaining 4 lasagna noodles, remaining white sauce, and sprinkle the remaining Parmesan cheese over the top.

Place in the oven and bake until bubbly and golden, about 55 minutes. Remove from the oven and let sit for 15 minutes before serving.

Enjoy!